Recommendations on style/recipe of beer to try on my first brew?
Thanks
What do you want/like to drink?
Something in the Ale category. Lager brews require temperature control that most new brewers don’t have. Sour beers require lots of time, kettle sours require techniques that even I won’t attempt.
IPA, Stout, Porter, Blonde and just about all other beer styles take the same amount of skill and time to brew. So, you pretty much have everything at your finger tips.
I suggest a nice straightforward American pale ale. Learn to walk before you run.
I like most anything. I was thinking of a basic American pale ale
Thanks
This is a great place to start lots and lots of knowledge here
This is the Pale Ale that I’m brewing as we speak (type). From Sierras IG. A bit of missing information there from the brew nerd perspective but will result in deliciousness as is. You’ll learn more as you talk, brew, taste so the best step is forward.
Edit: Also, you don’t have to start exactly here. You can begin right on the stove top and not have to deal with the whole mashing process and save a few hours. See if you like the process.
Oiscut that sound great
Thanks allenhuerta
Tons of great advice around here. You can learn a lot from reading the threads. Congratulations on getting into a great hobby and community. Don’t get frustrated when a hiccup arrives. Keep at it!
I should have mentioned, if you’ve never brewed before I recommend getting a few extract batches under your belt before you try all grain.
+1.
Keep your first few recipes simple until you’ve figured out your system and what works for your setup.
I’m less convinced of the need to start with extract recipes. Single-vessel brew-in-a-bag is so simple, and the only extra startup cost (vs extract) is a grain bag. I only did one extract kit before jumping to BIAB.
This.
And I won’t recommend a style…so many good choices…but I would recommend that whatever you brew for your first beer, you brew again for your second. And take lots of notes. You’ll be up and running in short order. This hobby isn’t that hard despite what some people may have you believe.
Biggest thing I’ve learned is. For the most part little mistakes are not the end of the world and even if you have a screw up more than likely your going to make good beer
+1. Learn from mistakes.
+1 practice practice practice.
You’ll learn as you brew. It took me two batches to learn that I personally do not like honey malt or crystal. I prefer special B or the caramalts.
Actually, my old homebrew shop operator gave me great advice 21 years ago when I made my first batch. It was couched in the knowledge of the local water supply. “Make a brown ale”, he said. Not knowing any better, I did. It came out quite passable due to the slightly more acidic, darker grist.
I’d say that unless you knew that your water supply is almost pure rain water, starting with a darker brew is likely to produce a better outcome. Of course, do take steps to remove chlorine compounds from your brewing water if you’re getting the water from a municipal tap.
Once you’ve gained confidence in brewing the darker stuff, take a teeny step into learning how to adjust your brewing water and then move to paler beers.
Jugs of RO/Distilled water are cheap enough that I’d recommend just buying that and eliminating municipal water as variable.
Mary Izett does basically that in Speed Brewing. I’d recommend that book to anyone who’s thinking about getting into brewing.
I’ve made a lot of bad beer, but never a bad stout.